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–+ servings
Basque cheesecake, deeply caramelized almost burnt top with dramatic cracks
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Ube Basque Cheesecake

Prep Time25 minutes
Cook Time45 minutes
2 hours
Total Time3 hours 10 minutes
Course: Dessert
Cuisine: Basque
Keyword: cheesecake, ube
Servings: 8 slices

Equipment

  • 8-inch springform pan
  • parchment paper lots-this cake climbs like ivy
  • hand or stand mixer

Ingredients

  • 24 ounces full-fat cream cheese room temperature
  • 1 cup granulated sugar
  • 4 large eggs room temperature
  • 1¼ cups heavy cream
  • ½ cup ube halaya
  • 1-2 teaspoons ube extract adjust for color/flavor
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 tablespoons all purpose flour or cornstarch for gluten-free
US Customary - Metric

Instructions

Prep Like a Pro

  • Preheat oven to 425°F (220°C)
  • Line pan with 2 overlapping sheets of parchment, letting it rise 2–3 inches above the rim.
    Rustic wrinkles = signature Basque look

Build the Batter

  • Beat cream cheese + sugar until completely smooth (no lumps—this matters)
  • Add eggs one at a time, mixing just until incorporated
  • Mix in: Heavy cream, Ube halaya, Ube extract, Vanilla + salt,
  • Sift in flour, mix gently until smooth
    👉 Batter should look like thick purple velvet paint

Bake to Burnt Beauty

  • Pour into the prepared pan
  • Bake 40–50 minutes
    What you’re looking for: Deep caramelized (almost burnt) top and the center still jiggles like soft custard.

Cool - The Hard Part

  • Let cool at room temp 2 hours
    Then refrigerate at least 4 hours (overnight = best texture)

Notes

Texture Target 🎯

  • Edges: set and creamy
  • Center: custardy, slightly gooey
  • Top: dark, glossy, lightly bitter contrast
Optional Finishes (For Energy)
  • Coconut whipped cream
  • Toasted coconut flakes
  • White chocolate drizzle
  • Ube glaze swirl